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For a malt forward beer I definitely prefer 002

Correct, you're up

A capital city

Looks like mt vasuvius, Naples Italy

It smells bisquity, very pleasant actually.

Makes sense. Is there a threshold that it would be safe? Say it attenuated 75%+

I had a hydro sample sitting on the counter for a few days and the thing started bubbling like crazy. I made up a 12 oz. starter yesterday and now that's taking off. How do you guys proceed from here? Should I make a 1 gallon batch of something simple just to see how it tastes? Any insight would...

You're a sick...sick man

I just started using this method after developing off flavors from harvested yeast slurry. Obviously there's always a risk of infection with any transfer but I think the starter method is a better way to insure young, viable yeast. Like you pointed out earlier it's also a better way to estimate...

I've had one in 15 years. I blame that one on a dud pack of yeast. It took about 3 days to show signs of fermentation, during which an infection took over. By the time I pitched healthy yeast it was too late. So while cleanliness and sanitation are important yeast health is up there too.

safety harbor post office?

Crystal river?

It sure is, close enough I guess. You're up

It's not the sagamore bridge, it is the railroad bridge. Very, very close

Ok, should be fairly easy

Yangon, Myanmar

Bangkok, Thailand?

Not to be confused with the North East Minneapolis Pretzel Legoman Society.

I'm sure the guys shoeing the Clydesdale's will be busy

Beer post-fermentation is not as hospitable to wort spoiling bugs. Hops are also naturally anti-bacterial. The chance of them ruining your beer is very low.